Zhu, Lin published the artcileEvolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing, Application In Synthesis of 106-32-1, the main research area is baijiu odorant aroma profile; 3-Methyl-1-butyl acetate (Pub Chem CID 31276); AEDA; Ageing; Aromas; Chinese liquor; Dimethyl trisulfide (Pub Chem CID19310); Ethyl 3-methylbutanoate (Pub Chem CID 7945); Ethyl acetate (Pub Chem CID8857); Ethyl butanoate (Pub Chem CID7762); Ethyl hexanoate (Pub Chem CID31265); Ethyl octanoate (Pub Chem CID7799); Ethyl pentanoate (Pub Chem CID 10882); GC–MS/O; Hexanal (Pub Chem CID 6184); Laobaigan baijiu; Nonanal (Pub Chem CID 31289); OAV.
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Et hexanoate, (E,E)-2,4-decadienal, and 2-phenylethyl acetate showed the highest FD value (486) in all ageing stages. With regards to aroma profiles, fruity, floral, acidic, sweet/honey and cheesy aromas were enhanced during storage, while pickled vegetable, grain and alc. notes weakened during the ageing. Quantitation and OAVs showed that most of the aroma compounds (OAVs > 1), including Et esters, aldehydes, and acids, increased their contents within the same period, whereas nonanal, 2-phenylethyl acetate, Et benzoate, 4-ethylguaiacol, propanol and 3-methyl-1-butanol decreased in content after the storage of 365 days. Simulated aged samples, in which fresh samples were spiked with 18 compounds, were examined by triangle tests, which indicated that the “”fruity”” compounds were crucial for maintaining the special aroma profile of an aged sample.
Food Chemistry published new progress about Baijiu. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application In Synthesis of 106-32-1.
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